Beef Tenderloin With Burgundy Sauce - cooking recipe

Ingredients

4 beef tenderloin fillets, sliced 1 in. thick
3 -4 tablespoons olive oil
1/4 lb bacon
2 garlic cloves, minced
1 1/2 cups Burgundy wine or 1 1/2 cups chianti wine
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 lb white pearl onion
8 -10 carrots, sliced 1 inch thick
3 tablespoons unsalted butter, at room temperature
2 tablespoons flour
1/2 lb mushroom, sliced

Preparation

Heat 3 tbsp of oil in skillet over medium-high heat.
Salt and pepper on both sides of . Brown in oil for 2-3 minutes. Remove and set aside.
In the same pan, saute bacon for 5 minutes; remove. Drain fat from pan, reserving 2 tablespoons. Add garlic and cook 30 seconds.
Add wine and deglaze pan; cook on high for 1 minute. Add stock, tomato paste, thyme, 1 tsp salt, and 1/2 tsp pepper.
Boil uncovered for 10 minutes. Strain the mixture and return to pan. Add onion and carrot; simmer 20-30 minutes.
Mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. Simmer 2 minutes to thicken.
Meanwhile, saute mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. Also crumble the cooked bacon.
Add beef, mushrooms, and bacon to the pan with sauce. Cover and reheat gently for 10 minutes before serving.